Are you looking for a sweet treat that will satisfy your cravings and leave you feeling happy? Look no further than Nothing Bundt Cakes Strongsville! Their delicious bundt cakes are the perfect combination of moist cake and decadent frosting. In this article, we’ll share two of our favorite recipes from Nothing Bundt Cakes Strongsville that will have you coming back for more.
Recipe 1: Chocolate Chocolate Chip Bundt Cake
Ingredients:
- 1 box devil’s food cake mix
- 1 small box instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- 1/2 cup oil
- 1/2 cup water
- 1 cup mini chocolate chips
Instructions:
- Preheat your oven to 350 degrees F.
- Grease a 10-inch bundt pan with cooking spray.
- In a large mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Mix until well combined.
- Stir in the mini chocolate chips.
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
Nutritional Information:
Serving Size: 1 slice
Calories: 320
Total Fat: 16g
Saturated Fat: 4.5g
Cholesterol: 65mg
Sodium: 350mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugars: 26g
Protein: 4g
Cooking Time:
45-50 minutes
Equipment:
- 10-inch bundt pan
- Large mixing bowl
- Mixing spoon
- Cooking spray
- Wire rack
Serving Suggestions:
This cake is delicious on its own, but you could also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations:
If you want to mix things up, try adding some chopped nuts or a swirl of caramel sauce to the batter before baking.
Substitutions:
If you don’t have mini chocolate chips, you can use regular-sized chocolate chips instead. You could also try using a different flavor of cake mix or pudding mix to create a different flavor profile.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
Make sure to grease your bundt pan well so that the cake doesn’t stick. You could also dust the pan with flour for extra insurance. And be sure to let the cake cool in the pan for 10 minutes before removing it – this will help prevent it from breaking apart.
Frequently Asked Questions:
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.
Recipe 2: Lemon Bundt Cake
Ingredients:
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 1/3 cup lemon juice
- 1 cup powdered sugar
Instructions:
- Preheat your oven to 350 degrees F.
- Grease a 10-inch bundt pan with cooking spray.
- In a large mixing bowl, combine the cake mix, pudding mix, oil, water, eggs, and lemon juice. Mix until well combined.
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.
- While the cake is cooling, mix the powdered sugar and lemon juice together to make a glaze.
- Once the cake is completely cool, drizzle the glaze over the top of the cake.
Nutritional Information:
Serving Size: 1 slice
Calories: 320
Total Fat: 16g
Saturated Fat: 4.5g
Cholesterol: 65mg
Sodium: 350mg
Total Carbohydrates: 41g
Dietary Fiber: 1g
Sugars: 26g
Protein: 4g
Cooking Time:
45-50 minutes
Equipment:
- 10-inch bundt pan
- Large mixing bowl
- Mixing spoon
- Cooking spray
- Wire rack
Serving Suggestions:
This cake is perfect for a spring or summer gathering. Serve it with fresh berries or a scoop of vanilla ice cream for a refreshing dessert.
Variations:
If you’re not a fan of lemon, you could try using a different flavor of cake mix and pudding mix. You could also try adding some poppy seeds to the batter for a little extra texture.
Substitutions:
If you don’t have lemon juice, you could use orange juice or lime juice instead. And if you don’t have powdered sugar, you could make a simple syrup by boiling equal parts sugar and water until the sugar dissolves, and then brushing it onto the cake while it’s still warm.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
Make sure to grease your bundt pan well so that the cake doesn’t stick. And be sure to let the cake cool in the pan for 10 minutes before removing it – this will help prevent it from breaking apart. And when you’re making the glaze, start with a small amount of lemon juice and add more as needed to get the desired consistency.
Frequently Asked Questions:
Q: Can I make this cake without the glaze?
A: Yes, you can skip the glaze if you prefer. The cake will still be delicious!
Final Thoughts
If you’re looking for a sweet treat that will impress your guests and satisfy your sweet tooth, look no further than these delightful bundt cake recipes from Nothing Bundt Cakes Strongsville. Whether you prefer chocolate or lemon, these cakes are sure to be a hit. So what are you waiting for? Grab your mixing bowl and get baking!